Description

A quick, customizable, and freezer-friendly meal prep recipe featuring glazed chicken, fluffy rice, and vegetables, designed to save time and money compared to takeout.

Ingredients

Scale

2 large boneless, skinless chicken breasts (about 1.5 lbs), cut into 1-inch cubes
2 tablespoons neutral oil (avocado or vegetable)
Salt and pepper, to taste
1/2 cup (120ml) soy sauce (or tamari for gluten-free)
3 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
1 teaspoon cornstarch mixed with 1 tablespoon water
2 cups uncooked white rice (Jasmine or short-grain)
Cooked vegetables (steamed broccoli, shredded carrots, or edamame)
Optional toppings: sesame seeds, sliced green onions, fried egg

Instructions

Rinse the rice under cold water until the water runs clear to remove excess starch. Cook according to package instructions (using a 1:1.5 rice-to-water ratio if using a pot), then fluff with a fork and set aside.
Pat the chicken cubes dry with paper towels and season generously with salt and pepper.
In a medium saucepan, combine soy sauce, honey, rice vinegar, ginger, and garlic. Whisk in the cornstarch and water slurry until smooth.
Place the sauce mixture over medium heat and stir constantly until it thickens into a glossy glaze (about 2-3 minutes). Remove from heat.
Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if necessary to avoid crowding). Sear for 3-4 minutes without moving to create a golden crust, then flip and cook for another 2-3 minutes until cooked through.
Pour the thickened sauce over the cooked chicken and toss to coat evenly. Remove from heat.
Divide the cooked rice among containers. Top with the glazed chicken and vegetables. Drizzle with any remaining sauce and sprinkle with sesame seeds and green onions.

Notes

For best results, reduce the sauce before adding it to the chicken to ensure it glazes properly rather than running off. Rinse rice thoroughly to prevent gumminess. Cool food completely before storing to prevent condensation and soggy rice. To reheat, sprinkle a teaspoon of water over the rice and cover with a damp paper towel.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 12
Sodium: 900
Fat: 8
Saturated Fat: 1
Carbohydrates: 55
Fiber: 3
Protein: 35

Keywords: meal prep, chicken teriyaki, rice bowls, easy dinner, healthy lunch, gluten-free option, freezer friendly, quick meals